I first made these pickles on September 21, 1985, and thought they were good enough to take to the county fair in 1986.  I don’t believe they won a ribbon, but the family enjoyed them.

The recipe is from a great book, Garden Way’s Pickles & Relishes – 150 recipes – Apples to Zucchini, by Andrea Chesman. The original recipe made 4 pints, but I cut it in half for this batch which will give me one jar to use this summer and one jar to save for next Memorial Day and July 4th.  The addition of Tabasco sauce makes them spicy but not hot.

SPICY BREAD AND BUTTER PICKLES

  • 3-1/2 cups thinly sliced pickling cucumbers, unpeeled
  • 1 medium sweet onion, thinly sliced
  • 1 quart water
  • 1/4 cup pickling salt
  • 1/2 teaspoon Tabasco sauce

The Brine:

  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp. mixed pickling spices
  • 1/4 tsp. turmeric
  • 1/2 teaspoon Tabasco sauce

Combine the cucumbers, onions, one quart of water and 1/2 tsp. Tabasco sauce in a stainless steel or glass bowl and let stand for 3-4 hours.

Drain the vegetables and rinse 3 times with cold water; let stand in fresh water for 5 minutes, then drain again.

Combine the vinegar, one cup of water, brown sugar, granulated sugar, spices and 1/2 tsp. Tabasco sauce in a stainless steel saucepan; stir and bring to a boil.  Add the drained vegetables to boiling brine, bring to a boil again, and simmer for 10 minutes.

Fill hot sterilized pint jars with the pickled mixture, leaving 1/4 inch headspace.  Seal.

Process in a boiling water bath for 5 minutes, counting the time after the water begins to boil again after the jar has been inserted.  For small batches like this, I like to use an asparagus steamer for processing the pickles.

Cool on a wire rack.

Let pickles cure for at least 2 weeks before serving.

Click here for a good website on canning and preserving.